SHL Recipe: Bentong ginger and Turmeric Marinated Chicken Pops

Our Bentong ginger and turmeric concentrate is not only consumed as a drink but makes a great marinate for chicken.  The chicken can be prepared ahead of time and refrigerated ready-for-use.  It is also child-friendly which is important for me as I like to prepare good food for my 3-year old and one that he will enjoy eating without me having to coax him.





Ingredients:
2 slices of chicken breast
50 ml of Bentong ginger and turmeric concentrate
Pinch of sea salt (regular salt is also ok)
1 tablespoon of corn starch
2 tablespoons of organic coconut oil ( can use any oil. you like)

Method:
Mix ginger-turmeric, salt and chicken and leave to marinate for at least 1 hour.
Cut chicken breast into pieces toss it in the corn starch.
Fry until brown.

Thought behind the ingredients:
Chicken breast for the lean meat and quick to cook.  It is cut into smaller pieces so children can eat by themselves.
The ginger-turmeric for its digestion, antioxidant, acid neutralising properties.  By incorporating this, I hope to provide some benefits as well as preventive measures in the dish.
Sea salt as opposed to regular salt for all the additional minerals.
Organic coconut oil for the benefits from this oil which is also trans-fat free.  It also adds a degree of richness to the chicken pops.  With its medium chain fatty acids (MFCAs), the fats are easily converted into energy and not stored as fats - something important for my high-energy toddler.